Shrimp and Grits
Kitchen Tested 
- Yield 4 servings
- Prep 20 mins
- Cook 20 mins
A Southern favorite that's ideal for brunch, lunch or supper, and great for entertaining.
Mark Boughton Photography / styling by Teresa Blackburn
For the best texture, use stone-ground grits.
Ingredients
- Grits:
- 1 1/2 cups water
- 1 1/2 cups 2 percent reduced-fat milk
- 3/4 cup stone-ground grits
- 3/4 cup shredded sharp Cheddar cheese
- 3 tablespoons grated Parmigiano Reggiano cheese
- 1/4 teaspoon salt
- Freshly ground black pepper
- 1/8 teaspoon Tabasco sauce
- Shrimp:
- 6 bacon slices, chopped
- 1 pound shrimp, peeled and deveined
- 2 cups thickly sliced button mushroom
- 1/2 cup beer or reduced sodium chicken broth
- 1 cup chopped green onions
- 1 clove garlic, minced
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon Tabasco sauce
- Freshly ground black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- To prepare grits, bring water and milk to a boil over high heat. Add grits; cook according to package directions. Remove from heat. Stir in remaining ingredients. If grits become too thick, add 1/4 to 1/3 cup milk. Keep warm in a double boiler.
- To prepare shrimp, heat a large skillet over medium-high heat. Add bacon; sauté until almost crisp. Remove from skillet, reserving pan drippings. Add shrimp and mushrooms to pan drippings; sauté until shrimp is light pink, about 4 minutes.
- Add beer, green onions and garlic. Cook 2 minutes. Add lemon juice, Tabasco, pepper and parsley.
- Divide grits among 4 plates. Spoon shrimp mixture on top; sprinkle with crumbled bacon.
